Whenever I come across a shop that combines the artistic with vintage and a sprinkling of new, but wholly creative items, I know I’m in for a long stroll through the shop to study its collection. GUILD Collective in St. Louis Park, MN is “the curated work of stylists, local artists, photographers, retailers, and designers from the Twin Cities.”

Can you say “Mad Men?”

That’s a nice description, but let me explain this. Walk into GUILD, and you’ll feel as if you’ve entered an extremely chic, on-trend boutique that showcases the very best of vintage clothes, leather goods, and shoes alongside custom-made barn board and industrial metalwork furniture showcasing distinctive and very cool serving pieces from eras past.

Updated camp ware for the modern kitchen – or lake cabin.

At GUILD, I spoke with Sheila and Gwen about how they pulled their wonderful collection together. Gwen is a stylist, and Sheila is a former fashion designer. It’s no wonder the clothes they have culled for their racks are uber-chic and completely of-the-moment, and the handbags and shoes are worth coveting.

But as I strolled, my sights were set on the elegant and unique table decor around every turn. I spied mid-century martini pitchers, crystal decanters, vintage English china, and

As they say, the shop is “Noted for its eclectic offerings, GUILD offers a truly unique destination for the fashion savvy, design connoisseurs, and collectors alike.”

I ended up purchasing an amazing vintage wool coat with incredible lines (to keep me blissfully warm in the Minneapolis chill), and coveting hordes of table linens, crystal and china. Next time, I’m saving room in my suitcase for some beautiful table toppers!

Years ago, I worked for the Village Cheese Shop in Wyckoff and Franklin Lakes, New Jersey. It was a delightfully stinky, marvelous place, headed by two visionary foodies I wish I’d kept in touch with. The shop was jam packed with artisanal cheeses, fine quality meats, and fresh-baked breads. At those cutting counters, I introduced customers to aged hard cheeses and creamy pungent spreads, all the while building my own taste education in the finer points of cheese. To this day I still savor triple-crème French cheeses, and the sharp salty bite of extra-aged Gouda.

Now, whenever I come across a gourmet shop like Grass Roots Gourmet that boasts a fantastic cheese selection, it takes me right back to those early days in my culinary education, and I experience a secret thrill about what I will discover.

I met the lady behind this superb shop at Minneapolis’ Midtown Global Market. VickiPotts shares my appreciation for a well-balanced cheese board. As the shop’s owner, she is dedicated to providing her customers with locally-sourced and small-batch artisan food products of top quality.

As a young girl, Vicki lived in California, and while on a family vacation to Dillon Beach, she visited a dairy farm and tasted her first truly fresh-made cheese. Like me, Vicki fell in love with farm-fresh cheese at an early age, and that passion for exceptional food shines in her offerings at Grass Roots Gourmet.

A slice of French bread, a bit of smoked ham, and thin slices of Prairie Breeze – the perfect lunch when paired with a crisp Sweetango apple.

Grass-Fed Cows Make for Great Cheese

Vicki points out the distinctive, subtle flavor that comes from dairy products made in farms on the prairies and lake shores of Minnesota and surrounding states. She has worked hard to cultivate a well-balanced collection of these locally-sourced cheeses that she graciously samples for customers.

After tasting a range of locally-made cheeses, I chose three for my cheese board – a cheddar, a blue, and a brie. To add a bit of crunch and sweet, I picked up a package of organic Potter’s Crackers in classic wheat and a jar of MN Red Wine Jelly by Lucille’s Kitchen Garden.

The first of my cheeses was the now famous Blue Earth American Brie by Alemar Cheese in Mankato, MN. Certified organic, as Vicki points out, “This one puts Minnesota on the world cheese map.” I would have to agree. Blue Earth American Brie is soft-ripened, but full-flavored. Learn more about the history of this cheese made in the Blue Earth region surrounding Mankato. “Bright, grassy, buttery, and versatile,” the cheese makers describe of this 2014 addition to their line of fine cheeses. To those descriptions I’ll add, creamy, rich and memorable.

For a more full-bodied cheese, I tried Joe Sherman’s Northern Lights Blue. This is a pretty amazing blue, and I thoroughly enjoyed both its creaminess and its zesty flavor profile. In researching this cheese, I learned that “Each batch is hand-crafted in small 100-wheel batches from the fresh unpasteurized milk of a local herd of Brown Swiss cows. The cows are allowed to graze on pasture year round, which helps to create the rich, creamy texture and delicious, butter flavor you’ll find in the cheese.”

In Prairie Breeze Farmstead Cheddar by Milton Creamery, I fell a little bit in love. This Amish Cheddar is creamy, but just crumbly enough to create a really appealing texture and bite. And it’s no wonder it’s a four-time blue ribbon winner (American Cheese Society 2011 – Montreal, Quebec; World Cheese Contest 2010 – London, England; American Cheese Society 2009 – Austin, TX; and US Cheese Championship 2009 – Green Bay, WI). This is a go-to cheese to keep on hand at all times.

But before settling on a favorite, remember just how many cheeses there are to try. You’ll just have to visit Grass Roots Gourmet to sample and to learn more, Vicki told me she doesn’t have a web presence and would rather put her time and energy into discovering sharing the products of her region.

I’m happy to spread the word for her and encourage you to stop by her wonderful shop in the Midtown Global Market in Minneapolis. 920 E. Lake Street.

It’s so much fun to visit exotic markets, and Midtown Global Market in Minneapolis is no exception. Designed with rows of shops and restaurants around a central dining space (with live music), the Midtown Global Market is a place to wander and graze, tasting a little bit from every culture along the way.

Pham’s Deli offers steaming bowls of traditional pho.

With diverse cultures well represented, a walking tour of the Midtown Global Market is definitely in order. Shops carry hand made goods from around the world, and they are filled with sculpture, pottery, textiles, clothing and more. Be sure to visit El Burrito Mercado, which sells Mexican pottery, spices and grocery items.

Pham’s Deli was another highlight, serving a fusion menu of Chinese, Vietnamese, Korean, and Pan-Asian treats. With deep-fried eggrolls and bubble tea on the menu, no one will go home hungry.

You never know who you might meet on line at Holy Land.

At Holy Land Grocery Butcher Shop and Deli, expect to enjoy classic (and award-winning) Middle Eastern fare. The hummous is creamy and flavorful, while the schwarma sandwich is really tasty. Be forewarned – portions at Holy Land are HUGE. I ordered the falafel platter as well, and had enough left over for several meals.

And if you are looking to cook up a dish of goat kidneys or chicken hearts, you’re in luck. The grocery sells these along with fresh-cut feta cheese, specialty candies, and all varieties of flat breads and pita.

After gathering at the Market’s center to taste and share with friends, enjoy a stroll through the aisles so you can find room to enjoy breads and desserts from Salty Tart Bakery, one of the best bakeries – and pastry chefs – in the country. And be sure to stop at Grass Roots Gourmet to take home an assortment of gourmet cheeses, meats, eggs, and baked goods that are artisan made and locally sourced.

And, of course, if you’re looking for fresh and crispy Minnesota apples and other produce, check out the well-stocked Produce Exchange.

It was a mad dash to the kitchen for competing teams today in the 1st Annual Pro-Am Cobbler Gobbler, sponsored by High Road Craft Ice Cream. The event marked the grand opening of High Road Craft Ice Cream’s new manufacturing facility and storefront in Marietta. Six teams competed for the title, and the taste-testing was incredible.

Just look at that delicious blueberry compote!

With cobblers of berries, peaches, rhubarb, and even buttered pineapple, the variety made for an amazing show of culinary prowess. Some had crumble toppings, some had sweet crusts and biscuits, and still others had cookie tops. All were delicious with distinct flavor profiles. Though we didn’t win today’s competition – we put up a dish that pleased the crowd. After just a few hours, we had no cobbler left – it disappeared and left people wanting more. Congratulations go to Denise Romeo of We Like to Cook/Atlanta Food Bloggers’ Society and her cooking companion Kathleen Miliotis of Davio’s for their pineapple/rum/black pepper cobbler.

Chef Kyle layers the seasoned fruits in pans for baking.

Team Kyle Anderson – Savor the Salt

The cobbler was ready to bake.

My teammate was the wonderfully talented Chef Kyle Anderson (more about him later) of the Hyatt Regency in Buckhead. Our Blueberry Peach Walnut Cobbler with Blueberry Compote combined the best of summer flavors with memories of favorite desserts from grandmother’s kitchen. The secret ingredient besides a healthy dose of nutmeg and cinnamon? Fireball Cinnamon Whiskey!

With a topping that was not quite an oatmeal cookie and not quite a sweetened biscuit, the recipe mingled butter with chopped walnuts, oatmeal, flour, and sugar. We applied the topping in rounded scoops, which allowed it to bake beautifully while the fruits roasted beneath the cobbler’s crust.

Next step was to make a blueberry compote. In the first phase, we roasted fat sweet blueberries with sugar in a hot oven until softened. Then, over a low flame, we reduced additional sugar with the concentrated blueberries and juice. The result was a syrupy compote, rich with whole berries and bursting with flavor.

While visitors took the High Road Craft Ice Cream facility tour and tasted samples, the Pro-Am teams set up for the event. And the end result? Empty cobbler pans and lots of happy smiles on the faces of today’s Grand Opening guests.

Ready to eat with a big scoop of ice cream!

Today’s ribbon cutting marked the launch of a new business venture that will bring great ice cream – and jobs – to Marietta.

Would you like to visit the High Road Craft Ice Cream manufacturing facility and new Corner Store?

Pay them a visit – and save space in your freezer before you do. After you taste your way through their ice cream repertoire, my guess is that you’ll come home with more than one of your favorite pints. And you’ll be converting your friends and family into High Road Craft Ice Cream lovers as well.

Sushi is at once delicious and a feast for the eye. Here a daikon base is topped with seasoned vegetables and black sesame.

Outside in the Cook’s Warehouse- Decatur parking lot, a workshop was constructed to demonstrate the centuries-old craft of forging knives. Once the metal is heated,in a furnace, Master Enami places the hot metal on the anvil, at which point forging master Morinaga strikes the metal with a sledge hammer to flatten it into a blade.

It’s not often than one gets the opportunity to witness a true master in action practicing his craft. But on Sunday, I visited my friends at Cook’s Warehouse in Decatur to watch Forging Masters Tadashi Enami and Noboru Morinaga transform metal into knife blades worth coveting. Following the forging demonstration, Knife Assembling and Finishing Master Akimasa Oe showcased his skill at using a chisel and hammer to engrave knife blades for customers, both in Japanese characters and in English.

To create each blade, two masters must work together. Here, Mr. Noboru Morinaga strikes the hot metal while Mr. Tadashi Enami manipulates it until the desired shape is created.

Once the knife blades have been honed and perfected after a process that includes successive stages of flattening, shaping, and sharpening, they are embedded in handles, then engraved and given the maker’s mark.

Master Oe adopts a comfortable position for engraving each knife blade. Sitting cross-legged atop a table, he affixes the blade to an adhesive strip on a block. Then he uses a small chisel, tilts it appropriately, and strikes the chisel with a hammer to make the engravings. For my blade, I chose to have my engraving of a very short name done in both Japanese and English. One thing is certain – this Kikuichi knife will be passed down to my own children someday.

The Tradition of Swordmaking – For Today’s Kitchen

Each knife is a work of art. Great care should be taken to protect the blades. Kikuichi Cutlery recommends using a knife block or sheath for optimal performance.

At Kikuichi Knives in the City of Sakai, Japan, 700 years of family tradition has carried on, with craftsmanship passing from father to son, generation to generation. Since the fifth century, knives from Sakai have been made of a combination of two distinct types of metal: hagane (hard steel) and jigane (soft iron).

Known for making Samurai swords, knives crafted by Kikuichi bear the distinguished mark of the chrysanthemum, the Imperial Seal of Japan. While the swords are national treasures, the knives they produce now are worthy of similar respect.

The Kikuichi knives on display at Cook’s Warehouse were representative of the 300 knives and scissors the company now makes for professional chefs and amateur cooks alike. I was intrigued to learn that Japanese blades, unlike those we use in America, are single ground only on one side of the blade, where American blades are ground on both sides in a “V” formation.

Traditional Japanese knife shapes differ from those that American cooks typically use. As Hiro explained to me, “Until the last 50 years, the Japanese diet did not include red meats. Knives were created to work with vegetables and seafood.” Now, for the American market, Kikuichi offers a hybrid option of traditional American knife blade shapes with Japanese handles.

Mastery comes with a delicate touch – and a very sharp blade. So why is a sharp blade important? Sakuichi’s Hiro told me that a dull blade will cause jagged tears and bruises in meats, fish, and vegetables. This irregularity will not make a beautiful presentation. Especially for sushi, precision cuts make for visually stunning food.

Delicate slices of beef are rolled around crisp cuts of vegetables and micro greens, then topped with a flavorful finishing sauce.

In the publication “Sakai Forged Knives,” author Sohbi Iida writes, “Sashimi says it all: sashimi deftly sliced with a razor-sharp knife and sashimi cut with a dull knife are as different as ice cream freshly scooped and ice cream melting in a bowl.” Interestingly, each protein or vegetable may have a knife that has been specifically designed for it. Japanese chefs rely on this diversity and use specific tools like the hamo hone-kiri, a knife designed to make precision cuts in filleted pike conger, or a takobiki knife, crafted to cut octopus and other sashimi.

Onions, it seems, are misaligned in many kitchens. While cooks everywhere cry over their cutting boards as they dice, chop, and mince, Iida suggests that “the real culprit” of our spilled tears might, in fact, be the blade. He writes, “A dull blade ruptures the cells of the onion, releasing the irritants that make our eyes sting.” Very sharp blades, it seems, will minimize this effect and optimize a food’s flavor.

The Japanese Culinary Arts Network

This exceptional educational demonstration and taste treat was arranged as part of the September2014 Japanese Culinary Arts Network (JCAN)Tour across the country. The tour included stops at the New York Official Residence of Ambassador Motohide Yoshikawa, Extraordinary and Plenipotentiary Permanent Representative of Japan to the United Nations, Princeton, Hyde Park, Brooklyn, Decatur, Chicago, the Official Residence of Consul General of Japan in San Francisco Mr. Masao Watanabe, St. Helena, and San Mateo.

JCAN was founded in 2012 by Harry Rosenblum (The Brooklyn Kitchen) and Ikuyo Yanigasawa (Kikuichi Cutlery) to promote Japanese culinary technique, tools, and cuisine in the U.S. market through a network of specialty retailers.

Each guest was invited to cut vegetables with the forged blades. And what an experience it was!

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